Lightly coat the bottom of a dutch oven with olive oil; heat on medium high.

Dry the chicken with a paper towel, then rub with the seasonings.

Add chicken to the dutch oven, browning well on both sides; cook covered until the juices run clear & surface bounces back when pressed on with a fork. Deglaze with a liberal splash of water, & remove chicken to a plate (let rest at least 10 minutes). Shred the chicken with two forks, then stir back into the onion/bell pepper mixture to soak up all the juices.

Add in the onion & bell peppers. Once the onion has begun to caramelize, add in the garlic & remove from heat; set aside.

Meanwhile, heat rice with a Tbsp of olive oil in a medium pan; season with salt & pepper. When the rice starts to become translucent, stir in the garlic, tomatoes, and cilantro. Once the tomatoes begin to reduce, add in 2 cups of water, turn to low & cover for about 20 minutes.

Score the avocados and transfer to a medium-sized bowl. Mash according to preferred chunkiness, then add in the tomatoes, garlic, lime zest, and juice of 1/2 the lime. Season with s&p, adding more lime juice if you are a citrus fanatic like me ;)

Heat your tortillas by themselves in a small pan on medium high; or, for crispier tortillas, add 1 tsp olive oil. Cook until slightly charred on both sides. Place tortillas on individual plates, and pile on the toppings. I like to do this order, from bottom up: rice, beans, chicken/bell ppr/onion, guac, cilantro. Optional: top chicken with a mild cheese, such as cheddar, monterey jack, or queso fresco.